Why is sugar used in so many foods?

Sugar is valued for its sweet taste but has many other functions in cooking and baking. It contributes texture and colour to baked goods. It is involved in the fermentation process to make bread and products containing alcohol. Sugar can act as a bulking agent (ice cream, baked goods); and as a preservative to inhibit the growth of micro-organisms (in jams and preserves). It imparts a satisfying body or "mouth-feel" to beverages. In non-sweet foods such as salad dressings, sauces and condiments, sugar enhances flavour and balances acid content in tomato and vinegar-based products. In these and other foods, sugar is an important and versatile ingredient.